Crispy Skin Salmon, with Crushed Potato and Greens

Quantities are for four persons.  Preparation time is half an hour plus 15 minutes for cooking.

8 portions Salmon Fillets (1 inch thick)

5 medium potatoes

3 tbsp olive oil

3 Pack Choy

1 tbsp Soy Sauce

1 tsp Chicken Powder

1 inch Ginger  - grated

1 tsp corn flour

1 tsp Peanut oil

Coarse Sea Salt

Freshly ground black Pepper

Peel Potatoes and cut into quarters.  Cover with cold water add 1 tsp salt and bring to boil, simmer covered until just tender.

Heat a large frying pan or wok, add peanut oil and  roughly chop the pack choy.  Adding stems first to pan and stir fry then add grated ginger and cover lightly for just 1 minute to create some steam. Dilute cornflour in 1 tbsp water.  Add chicken powder to pack choy and stir.  Add remaining soft leaves, then soy sauce and finally thicken with diluted cornflour.  Toss well and turn heat off.  Leave covered till serving.

Heat another large frying pan, pat dry salmon fillets and sprinkle 1 tsp salt all over the skin and a grind of black pepper. Drizzle over 1 tbsp olive oil and dry fry on medium heat skin side down for two minutes.  Cover with lid and continue to fry for further two minutes.  Do not turn fish.  Top will steam and fish will cook through!

Drain potatoes leaving just little water and mash roughly once.  Add olive oil, and season to taste.  Stir well using fork.

Use a round three inch mold spoon potato in the bottom then top with pack choy.  Lift mold carefully. Arrange two salmon fillets per person.  Serve with hot crusty bread!